Pork Egg Rolls

While I have written up my egg rolls before (chicken) I didn’t think I did it justice. So tonight I cooked up a batch of pork egg rolls, as I had a HUGE PILE of pulled pork from Memorial Day (9 pounds of pork at 99 cents a pound…less than 10 dollars of pork that I could live a month off of).

Chop up a couple cups of cabbage slaw. Fine chop the pork, dice up some green onion.

Make some teriyaki. Heat olive oil to medium high, add diced onion, then ginger, then garlic and saute, add Mirin and Soy sauce to taste, cook down.

Add a couple tablespoons to the slaw/onion/pork mix and toss.

Place down egg roll wrapper, brush edges with water, put in a heaping tablespoon of the mix.

Fold. Fold edges. Roll tightly.

Melt some butter with some garlic powder, brush on top.

Cook in air fryer till golden, you don’t need to rotate. If you don’t have an air fryer, put them in an oven on a cookie sheet and bake for 20 minutes, rotating half way through.

Let rest and serve with broccoli.

Store in a baggie with paper town for lunch the next day. Use air fryer to heat for a few minutes…much better than microwaving them.